I was inspired today to create my own version of a kale salad that I purchased at our local health store. Kale is a cruciferous vegetable of the same family as cabbage and has been well-known for its many health benefits. Cruciferous vegetables in general have high amounts of compounds which support liver detoxification. Additionally, kale contains antioxidants such as luetin and carotenoids to protect the eyes. The amount of Vitamin A and K in one cup of kale exceeds the recommended daily intake of these nutrients and many more vitamins and minerals are found in good amounts.
This recipe can easily be adapted to what you have on hand. I would use red cabbage next time instead of savoy which is what I had in the fridge, however it still turned out great. Add in fresh green onions, cherry tomatoes or sesame seeds to change it up.
- 1 bunch of kale, washed, de-stemmed and chopped
- 3-4 large carrots, shredded
- 1/4 head of cabbage (red, savoy, napa or any variety)
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/3 cup olive oil
- 2-3 tablespoons tamari
- 3 tablespoons sesame oil
- 2 tablespoons vinegar (apple cider, red wine or balsamic)
- 1 tablespoon maple syrup or 2 tablespoons orange juice
Prepare dressing to taste, you may want to add more tamari but start at 2 tablespoons then taste. Toss salad ingredients together then add dressing and mix. Serve chilled.